W317410
4-羟基-2,5-二甲基l-3(2H)-呋喃酮
15 wt. % (in propylene glycol), FG
别名:
2,5-二甲基-4-羟基-3(2H)-呋喃酮, 天然呋喃酮, 草莓呋喃酮
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关于此项目
经验公式（希尔记法）:
C6H8O3
化学文摘社编号:
分子量:
128.13
NACRES:
NA.21
PubChem Substance ID:
UNSPSC Code:
12164502
FEMA Number:
3174
Flavis number:
13.010
EC Number:
222-908-8
MDL number:
Beilstein/REAXYS Number:
1281357
Organoleptic:
caramel; strawberry; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
Quality Level
InChI
1S/C6H8O3/c1-3-5(7)6(8)4(2)9-3/h3,8H,1-2H3
SMILES string
CC1OC(C)=C(O)C1=O
InChI key
INAXVXBDKKUCGI-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Halal, Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
concentration
15 wt. % (in propylene glycol)
refractive index
n20/D 1.444
mp
73-77 °C (lit.)
density
1.057 at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
caramel; strawberry; sweet
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signalword
Danger
存储类别
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
210.2 °F
flash_point_c
99 °C
hcodes
Hazard Classifications
Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1
Thomas Raab et al.
The Plant cell, 18(4), 1023-1037 (2006-03-07)
The flavor of strawberry (Fragaria x ananassa) fruit is dominated by an uncommon group of aroma compounds with a 2,5-dimethyl-3(H)-furanone structure. We report the characterization of an enzyme involved in the biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF; Furaneol), the key flavor compound
Fernando de la Peña Moreno et al.
Journal of chromatography. A, 1217(7), 1083-1088 (2009-11-03)
A method based on the use of the through oven transfer adsorption-desorption (TOTAD) interface in on-line coupling between reversed phase liquid chromatography and gas chromatography (RPLC-GC) for the determination of chiral volatile compounds was developed. In particular, the method was
Silke Illmann et al.
Journal of agricultural and food chemistry, 57(7), 2889-2895 (2009-03-05)
The formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) was studied in aqueous model systems containing L-rhamnose and L-lysine. The approach consisted in systematically varying four reaction parameters (rhamnose concentration, rhamnose to lysine ratio, pH, and phosphate concentration) at 3 levels. A fractional factorial
Xiaofen Du et al.
Journal of chromatography. A, 1208(1-2), 197-201 (2008-09-09)
A GC-MS method for the determination of furaneol in fruit juice was developed using Lichrolut-EN solid-phase extraction (SPE) coupled to microvial insert thermal desorption. Lichrolut-EN can effectively extract furaneol from juice, and had much less retention for pigments and other
Goreti Botelho et al.
Analytica chimica acta, 657(2), 198-203 (2009-12-17)
To evaluate the potential aroma of Aragonez clonal red musts, several free and glycosidically bound odourant compounds were extracted. Then, the gas chromatography-olfactometry (GC-O) posterior intensity method was used to evaluate their odour intensity and the compounds were identified by
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